pages

Translate

Saturday, May 2, 2015

Blueberry Banana Muffins With A Pecan Crunch

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • 1 small ripe banana
  • 1 (6 ounce) container plain yogurt
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 (19 ounce) package blueberry muffin mix
  • 1/2 cup finely chopped pecans
  • 4 tablespoons packed light brown sugar
  • 3 tablespoons flour
  • 1 tablespoon butter, at room temperature

Recipe

  • 1 preheat oven to 400 and spray 12 muffin cups with non-stick spray.
  • 2 place the banana in a small mixing bowl and mash with a fork. you should have 1/2 cup mashed banana. stir in the yogurt, egg and vanilla just until combined. set aside.
  • 3 place the muffin mix in a large mixing bowl and make a well in the center. pour the yogurt mixture into the well and stir just until combined.
  • 4 pour the blueberries that come with the muffin mix into a strainer, rinse under cold water and drain well. fold them into the batter until just combined. the batter will still be a little bit lumpy.
  • 5 spoon 1/3 cup batter into each prepared muffin cup, filling it 3/4 full. set aside.
  • 6 to make the topping, place the pecans, brown sugar and flour in a small bowl and stir together. add the butter, mashing it with a fork until the mixture is crumbly.
  • 7 with your hands, sprinkle a heaping teaspoon of the topping on each muffin. place the pan in the oven.
  • 8 bake the muffins until the pecan topping is deep golden and the muffins just spring back when lightly pressed with your finger, about 20 to 23 minutes.
  • 9 cool on a wire rack for 5 minutes before removing from pans. cool 15 minutes more before serving.

No comments:

Post a Comment